Summer Couscous with Monkey puzzle nuts
A variation of a recipe from Hugh's River Cottage Every Day Veg! cook book as featured in the River Cottage Veg TV series.
Prep 5mins Cook 2mins Servs 2
Put the couscous in a bowl and pour over enough boiling water to cover the couscous by about 1cm, put a plate over the bowl and leave to one side.
When the couscous has absorbed all the water add a good glug of olive oil, the zest and juice of a lemon, gently stir the couscous with a fork to fluff it up and coat in the oil and lemon.
Heat a tablespoon of oil in a frying pan and when hot add the courgettes and spring onions, gently cook until softened and have a little colour. Add the garlic and fry for a further minute or two. Add the courgette mix to the couscous, taste and add some seasoning and stir to incorporate.
Heat a tablespoon or so of oil in a frying pan, when hot add the monkey nuts. Toast the nuts for a couple of minutes, tossing them often; keep a close eye on them as they can burn easily.
Serve your couscous and scatter with the cherry tomatoes and nuts - enjoy!
2-3 Small courgettes, sliced
Bunch spring onions, sliced
1 Clove garlic, very thinly sliced
100g Cherry tomatoes, halved or quartered
1 lemon, zest and juice
Salt and pepper
A couple of handfuls of monkey puzzle nuts
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.